So good to see the much-maligned brussels sprout getting a feature to itself! I cook mine with bacon, too, though I think the hazelnut version sounds pretty good. One variety - it's a cross - that I particularly like is the Flower sprout; grows just like the Brussels, but is an open, purple version. Try it pan-fried (butter, of course!) with a sprinkle of orange zest, a squeeze of orange juice, and grated apple. Particularly good with a roast of lamb ...
Delicious suggestion! I love those - particularly the way the leaves lend themselves to being separated and tossed quickly to keep them slightly al dente.
Sorry, I have another sprout preparation question. A lot of recipes tell you to boil or steam the sprouts first and then roast them. Is that really necessary? It seems to me that just introduces a lot of unnecessary water which will eventually mean mushy sprouts again.
I would agree with you! Blanching them briefly and plunging them, drained, in iced water wouldn't turn them soggy. But I wouldn't risk anything else. If you want to shorten roasting time, halve the sprouts.
As usual, your articles are so timely. I had already decided to make brussels sprouts with dates and hazelnuts. And we have some vegans who come for Thanksgiving and I wanted to try a new recipe for them, so I’m doing this one below. My question is how can I make most of it ahead of time and then heat up once I get to the family dinner? I don’t want the sprouts to be soggy, mushy, or overcooked—as you say that’s the worst thing for a sprout. https://health.clevelandclinic.org/recipe-roasted-brussels-sprouts-with-hazelnuts-and-dates/
Is it that you don't have oven space? Because they need very little cooking time. If you did cook them ahead, could you toss them in a vinaigrette and serve them as a 'salad'?
I’ll have to ask my hostess if she’ll have enough oven space. But you’re right. I could get them all prepared and cook them once we get there. Provided she doesn’t have a million casseroles and rolls to bake once the turkey comes out.
You may very well be right. But while researching the piece, I found two sources that claimed the French were first which to me made sense because of the close ties between France and Brussels.
Delicious! Another favourite is Brussels with anchovies and chestnuts.
I will eat ANYTHING with anchovies! https://juliawatson.substack.com/p/anchovies-the-marmite-of-the-sea That suggestion sounds delicious!
So good to see the much-maligned brussels sprout getting a feature to itself! I cook mine with bacon, too, though I think the hazelnut version sounds pretty good. One variety - it's a cross - that I particularly like is the Flower sprout; grows just like the Brussels, but is an open, purple version. Try it pan-fried (butter, of course!) with a sprinkle of orange zest, a squeeze of orange juice, and grated apple. Particularly good with a roast of lamb ...
Delicious suggestion! I love those - particularly the way the leaves lend themselves to being separated and tossed quickly to keep them slightly al dente.
I had a notion you might be familiar with them! Unfortunately, I've none this year, but braised red cabbage goes very well with goose ...
One of the very best pairings!
Sorry, I have another sprout preparation question. A lot of recipes tell you to boil or steam the sprouts first and then roast them. Is that really necessary? It seems to me that just introduces a lot of unnecessary water which will eventually mean mushy sprouts again.
I would agree with you! Blanching them briefly and plunging them, drained, in iced water wouldn't turn them soggy. But I wouldn't risk anything else. If you want to shorten roasting time, halve the sprouts.
As usual, your articles are so timely. I had already decided to make brussels sprouts with dates and hazelnuts. And we have some vegans who come for Thanksgiving and I wanted to try a new recipe for them, so I’m doing this one below. My question is how can I make most of it ahead of time and then heat up once I get to the family dinner? I don’t want the sprouts to be soggy, mushy, or overcooked—as you say that’s the worst thing for a sprout. https://health.clevelandclinic.org/recipe-roasted-brussels-sprouts-with-hazelnuts-and-dates/
Is it that you don't have oven space? Because they need very little cooking time. If you did cook them ahead, could you toss them in a vinaigrette and serve them as a 'salad'?
I’ll have to ask my hostess if she’ll have enough oven space. But you’re right. I could get them all prepared and cook them once we get there. Provided she doesn’t have a million casseroles and rolls to bake once the turkey comes out.
That describe the standard Thanksgiving huddle!
You may very well be right. But while researching the piece, I found two sources that claimed the French were first which to me made sense because of the close ties between France and Brussels.